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November 2, 2015

Perfect Thanksgiving Side Dish: Butternut Squash & Orzo

Butternut Squash & Orzo is an easy-to-make, delicious side dish full of nutrition. You can easily convert the recipe to a satisfying main dish simply by adding your favorite protein. Or leave out the protein and enjoy this sweet and savory seasonal treat alongside your Thanksgiving turkey.

Serving Size

Serves 6, ½ cup orzo and 1 piece of squash per serving


  • 1 large butternut squash
  • 2 teaspoons maple syrup
  • ¼ teaspoon red pepper flakes
  • Pinch ground cayenne pepper
  • ¾ cup orzo pasta
  • 1 Tablespoon butter
  • ½ teaspoon salt
  • Pinch ground black pepper
  • 1 tablespoon fresh rosemary
  • 1 cup grated Parmesan cheese


  • Preheat oven to 375°F.
  • Rinse and cut squash in half. Remove seeds.
  • If using fresh rosemary, rinse and chop now.
  • Drizzle 1 teaspoon maple syrup over the cut side of each squash half. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
  • Cover baking sheet with aluminum foil. Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from oven. Keep squash loosely covered with foil.
  • Cook pasta following package directions. Drain in a colander. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
  • Cut each squash half into thirds. Remove skin from squash. Serve one piece of squash over each portion of pasta.
  • If using grated Parmesan cheese, sprinkle over squash and orzo now.

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